Ingredients
1/2 cup chopped carrot1/3 cup finely chopped onion1/3 cup chopped celery2 tablespoons butter1/4 cup all-purpose flour2 cans (14-1/2 ounces each) reduced-sodium chicken broth2 cups cooked long grain rice1 cup cubed cooked chicken1/2 teaspoon salt1/4 teaspoon pepper1/8 teaspoon garlic powder1 cup 2% milk2 tablespoons lemon juice1 tablespoon white wine, optional
Preparation
In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.
